Go Back
Buffalo Chicken Garbage Bread Recipe
Ben Carraoli

Buffalo Chicken Garbage Bread Recipe

I have to admit, I never knew chicken could taste this good wrapped in a crispy, cheesy bread. The first time I made this Buffalo Chicken Garbage Bread, I couldn’t stop smiling at how the spicy buffalo chicken paired perfectly with melty cheese and tangy ranch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound cooked chicken shredded – I prefer rotisserie chicken for convenience and flavor.
  • 1 13.8 oz tube refrigerated pizza dough – Fresh dough works best; it rises nicely and crisps evenly.
  • 1/2 cup buffalo wing sauce – Choose a medium heat for a perfect balance of spice.
  • 1/2 cup ranch dressing – I always use homemade if possible for creaminess.
  • 1 1/2 cups shredded mozzarella cheese – Grate it fresh; pre-shredded can have anti-caking agents.
  • 1/2 cup shredded cheddar cheese – Adds a sharper flavor to balance the buffalo heat.
  • 2 green onions sliced – Gives a fresh, crisp bite and color contrast.
  • 1 tablespoon butter melted – Brushed on top for a golden, glossy finish.
  • Optional: crumbled blue cheese for topping – Adds an extra tang for buffalo lovers.

Method
 

  1. Start by shredding cooked chicken and tossing it in buffalo sauce until fully coated. I like to do this in a large bowl to make sure every piece is flavorful. Set it aside while you prepare the dough.
  2. Unroll your pizza dough on a lightly floured surface. I stretch mine into a rectangle about 12x10 inches for easy rolling. This gives enough room for all the fillings.
  3. Spread ranch dressing over the dough, then evenly distribute the buffalo chicken. Sprinkle both cheeses on top and add green onions. I make sure the layers are even so every bite has all the flavors.
  4. Carefully roll the dough from the long side, pinching the edges to seal the ends. I find that a tight roll keeps the filling inside and prevents leakage while baking.
  5. Place the roll on a parchment-lined baking sheet, brush with melted butter, and bake at 375°F for 25 minutes or until golden brown. The smell while it bakes is irresistible—I usually have to resist sneaking a slice early!
  6. Once baked, let it cool slightly before slicing into thick pieces. This helps the cheese set a bit so it doesn’t ooze everywhere. Serve warm for the best experience.

Notes

  • I always pre-cook and shred my chicken for consistent texture.
  • Brushing extra butter on top halfway through baking makes the crust extra golden.
  • Adding a sprinkle of paprika or garlic powder enhances flavor subtly.
  • Let the bread rest 5 minutes before cutting to prevent the filling from spilling out.